<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="35024" val="87426">上汤豆苗</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>配菜(中级)  </td>
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						    <span class="fwb">时间：</span>1小时以上						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
						<td class="relative"></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">豆苗</a></label></span><span class='right'>100克</span>
					</td><td>						<span><label class="fcbm inblok">高汤</label></span><span class='right'>1碗</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
						<td>&nbsp;</td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">火腿片</label></span><span class='right'>2片</span>
					</td><td>						<span><label   class="fcbm inblok">咸蛋</a></label></span><span class='right'>1个</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">枸杞子</a></label></span><span class='right'>若干</span>
					</td><td>						<span><label   class="fcbm inblok">蒜</a></label></span><span class='right'>2头</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">盐</label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">油</label></span><span class='right'>少量</span>
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					<h2>上汤豆苗的做法步骤</h2>
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							<p><span class="fwb">1.</span> 豆苗洗净，留下嫩苗部分炒；火腿片切成丁，咸蛋蒸熟后去壳切成丁，枸杞子用温水泡2分钟捞出沥干，蒜头用刀背拍扁。</p>
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							<p><span class="fwb">2.</span> 坐锅，放一点点油，下蒜头中小火炒香，下火腿丁炒变色。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/3/9/7/yuan_874263.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">3.</span> 倒入鸡骨架汤，大火煮开水后，转小火煮1分钟，让蒜味充分融于汤中，将蒜头捞出弃之。</p>
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							<p><span class="fwb">4.</span> 再次开大火将汤煮开，汤中放盐，放入豆苗，用筷子拨散豆苗，待豆苗色加深有点软即关火，撒下枸杞子，晃动锅，让汤料均匀吸味。</p>
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							<p><span class="fwb">5.</span> 盛起，汤表面放上咸鸭蛋丁即可。</p>
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					<h2>小贴士</h2>
					<p>1、蒜不要切碎，用刀拍扁即可，以便煮出蒜味后易捞出。<br />2、爆蒜的油量不能多，会影响汤的澄澈。<br />3、记住先往汤里加盐，再下豆苗，这样煮出的豆苗色泽碧绿养眼。</p>
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